Grilled Beef Scotch Fillet Past Smoky Eggplant And Pomegranate Salad

Sample the lively flavours of the Middle East subsequently smoky eggplant and zingy pomegranate.

The ingredient of Grilled Beef Scotch Fillet Past Smoky Eggplant And Pomegranate Salad

• 4 scotch fillet steaks trimmed
• 1 tbsp olive oil
• 1 large eggplant
• 1 punnet grape tomatoes halved
• 1 lebanese cucumber diced
• 1 4 cup flat leaf parsley leaves picked
• 1 tbsp lemon juice
• 1 tbsp caramelised balsamic vinegar
• 1 pomegranate seeds removed

The Instruction of grilled beef scotch fillet past smoky eggplant and pomegranate salad

• brush steak taking into account bearing in mind oil and bring to room temperature
• cut a few slits in the eggplant and place directly greater than a gas flame using tongs see tip if you dont have a gas flame cook for 10 minutes rotating every single one few minutes as the skin chars and the eggplant softens cut off surgically remove to a tray and slice in half lengthways scoop flesh into a sieve set on top of higher than a bowl and consent to drain for 20 minutes
• preheat a barbecue of grill to completely hot season steak afterward salt and pepper and cook for 2 3 minutes per side for medium after that grant come to to rest
• finely chop the drained eggplant until it becomes slightly mushy and subsequently next place in a bowl like balsamic vinegar and lemon juice stirringr until combined gently fold through tomato cucumber parsley and half the pomegranate seeds season subsequent to salt and pepper foster with unshakable pomegranate seeds in relation to top

Nutritions of Grilled Beef Scotch Fillet Past Smoky Eggplant And Pomegranate Salad

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